Arugula, Bacon and Tomato Sandwiches with Scallion Mayonnaise
Good, simple ingredients insure a good result. Here Roan Mills Sonora Sandwich bread and Kenter Canyon Farms arugula combine to redefine the classic BLT sandwich. This sandwich is a favorite in the test kitchen.
Ingredients
Serves 2-4 people
- 1/2 cup preferably organic mayonnaise
- 2 tablespoons Dijon mustard
- 1 green onion, minced
- 1 garlic clove, minced
- 6 slices (about 6 ounces) Applewood smoked bacon
- 4 slices Roan Mills Glenn Country Batard, lightly toasted
- 1 large vine ripened tomato, sliced
- 1 cup loosely packed Kenter Canyon Farms arugula leaves
Preparation
Prep: 5 min • Cook: 12 min • Ready in: 17 min
Combine the first 4 ingredients in a small bowl. (The Scallion mayonnaise can be made several days ahead. Cover and refrigerate.)
Cook the bacon in a heavy large skillet. Drain the bacon well. Spread 2 pieces of toast with a thin layer of the Scallion mayonnaise. Top the mayonnaise with tomato slices and sprinkle the tomatoes with salt and pepper. Arrange three slices bacon atop tomatoes. Divide the arugula leaves between the sandwiches. Spread the remaining slices of toast with the scallion mayonnaise and place atop sandwiches. Press the sandwiches gently to compress. Cut each sandwich in half and serve.
Recipe from the Kenter Canyon Farms test kitchen